Creamy Corn, Zucchini and Poblano Tacos
Late summer veggies shine in Creamy Corn, Zucchini and Poblano Tacos. Easy to pull together and freezer friendly! Vegetarian + Gluten Free with Vegan Option.
Servings 10 - 12 Tacos
- 1/4 C (40g) Pepitas
- 3 (10oz / 300g) Poblanos
- 4 tsp Coconut Oil, melted, unrefined virgin-cold pressed
- 1 lb (465g) Zucchini sliced into bite size pieces - about 2 1/2 C
- 1 1/4 C (170g) Sweet Corn fresh off the cob if you can get it, otherwise, frozen
- 2 C (200g) Purple Onion, sliced in 1/2 moons, about one large
- 2 Cloves of Garlic minced
- 3/4 tsp Cumin ground
- 3/4 tsp Fine Sea Salt
- 1/2 tsp Oregano dried
- 1/2 C (130g) Sour Cream or Creme Fraiche or sub vegan sour cream for vegan option
- 1/2 Lime, juiced
- 1 Fist Full of Fresh Cilantro chopped for serving
- 10-12 Corn or Flour Tortillas gluten free if needed, look for organic and/or non GMO
- Fresh Cherry Tomatoes
- Lime Wedges
In a non stick pan, toast the pepitas on medium low heat for about three minutes, tossing and flipping the pepitas until they are slightly golden and fragrant. Remove from pan and set aside to cool.
Blister poblanos on a medium open stove top flame turning as needed until all the skin is charred, about 10 minutes. Alternatively, set oven rack to top. Heat oven to broiling. Set the poblanos on an unlined sheet pan and broil, turning the poblanos every 2-3 minutes to blister, for about 10 minutes. Once blistered set the poblanos in a covered bowl for 10 minutes (this will make them easier to peel!). Peel, remove the stem and seeds and slice into bite size pieces. Set aside.
In a large saute pan, add 2 tsp of oil. Heat until shimmering. Turn heat to medium and add the zucchini. Cook, stirring only a few times, for about 8 minutes, a bit of browning is okay. Add the corn and cook for another 2 minutes (the pan will be a bit crowded). Remove from pan and set aside.
In the same pan, add the last 2 tsp of oil. Heat until shimmering. Turn heat to medium low and add the onions. Cook, stirring occasionally for about 8 minutes or until softened. Stir in garlic, cumin, sea salt and oregano. Stir to coat. Turn heat to low, add the poblanos, corn and zucchini mixture and the sour cream. Stir to incorporate all the ingredients on low heat to gently warm. A few more tablespoons of sour cream can be added if desired. Squeeze 1/2 lime over mixture, stir, remove from heat. Put a lid on it to keep warm.
Warm tortillas over a low open stove flame, about 20 seconds each side for charring or according to package directions. Serve warm tortillas with filling and toppings as desired. Serve right away.
To freeze, place zucchini mixture in a freezer proof container for up to three weeks. Thaw in the refrigerator overnight and gently rewarm over low heat.
Recipe adapted from Rick Bayless.
Calories: 219kcal | Carbohydrates: 29g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 396mg | Potassium: 362mg | Fiber: 3g | Sugar: 6g | Vitamin A: 255IU | Vitamin C: 14.9mg | Calcium: 69mg | Iron: 2.1mg